Stracciatella ( Italian Egg Drop Soup )

             I have had a cold for a little while and was in need of some major comfort food.
           
             Southern California is having record heat for this time of year and even when it's
             100 degrees....I love to eat soup. I guess when you're inside with the air conditioner
             on it makes a difference. Soup to me is total comfort food and makes me instantly
             feel better. This is my favorite way to eat this and I know you're going to love it.

                                                            Stracciatella ( Italian egg drop soup )

                                                            3 tablespoon olive oil
                                                            1 cup chopped carrots
                                                            1 cup onion, chopped
                                                            1 cup celery, chopped
                                                            3 garlic cloves, minced
                                                            1 teaspoon each salt and pepper
                                                            1 teaspoon Italian seasoning
                                                            1 dash red pepper flakes
                                                            1/2 teaspoon each garlic and onion powder
                                                            3 ( 32 ounce ) containers chicken stock
                                                            1 cup water
                                                            1 cup ditalini pasta
                                                            2 cups chicken, cooked. I bought a rotisserie chicken
                                                            1 ( 9 ounce bag ) baby spinach
                                                            1 lemon
                                                            3 eggs
                                                            1/3 cup parmesan cheese

        1) In a large pot heat olive oil and add carrots, onion, celery and cook until almost
        tender, add garlic and spices.

        2) Add the chicken stock and water bring to a boil. Add pasta and cook until al dente.
        add chicken, spinach and lemon.

        3) In a small bowl beat eggs and mix in cheese. Slowly pour in eggs and cook for
        1 minute and take off heat.

         I like to serve mine with a lemon wedge and extra parmesan cheese.